Sautéed Kale, Roasted Sweet Potato and Poached Egg Holiday Toast

What you'll need: bread for toast, kale, eggs, apple cider vinegar, sweet potato, shallot, nutmeg, maple syrup, white onion and pecorino.  

Peeling taters.  

There's a hint of maple syrup in the roasted sweets -- but not enough to make them cloying.  

Roasting potatoes -- or any vegetable -- on aluminum foil keep the cleanup to a minimum.  

We softened a mix of onion and shallot in a pan large enough to be able to hold all the kale.  

Giving the kale a rough chop. Who wants to deal with a whole kale leaf on their toast?  

Some chicken stock.  

And then the kale -- a full bunch (ours was medium-ish).  

A little apple cider vinegar and some salt and pepper to finish it off.  

We eschew the swirling method when we poach eggs -- but it's up to you!  

See the tiny bubbles on the sruface of the water at center stage? That's what you're looking for when you poach eggs -- the barest simmer.  

Meanwhile, Amanda whips up some beautiful toast and layers it with paper-thin slices of pecorino.  

Assembly!